Traditional Bockwurst
20 min
total
4
people
276
calories per serving
Ingredients
4 people
- 2 LMineral water
- 1 pcYellow onion (halved)
- 5 pcBlack peppercorns
- 2 pcBay leaf
- 1 pinchGray sea salt
- 2 tbspMustard (for serving)
- 4 pcBockwurst sausages
Method
A tight skin that snaps under the tooth, releasing a fine, juicy, and delicately smoky meat. Served steaming hot with a touch of mustard for a sharp kick.
- 1
In a large pot, pour the mineral water. Add the onion cut in half, black peppercorns, bay leaves, and a pinch of salt. Bring to a boil to infuse the flavors.
- 2
Lower the heat. The water should be just simmering, not boiling. If the water is too hot, the sausage skin will burst and lose all its juices.
- 3
Submerge the sausages in the simmering water. They are ready when they float to the surface and look plump with smooth, tight skin.
Frequently asked questions
How do you get this dish right?
- Never prick the sausages, the fat would escape and they would become dry.
- Keep the water between 75°C and 80°C for the perfect texture.
How long does this dish keep?
Store in their cooking liquid in the refrigerator for up to 2 days.
4.1
7 reviews
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